Classic Baked Beans - Thick and Creamy

Classic Baked Beans - Thick and Creamy 

How can something so simple that is made in one pot be so delicious  and easy to make. I just love beans, really all kinds from the smallest to the big butter beans, I can eat them all day.

This recipe is more of the North America type with contains a very simple recipe that comes together  with the sweetness of the molasses and the sugar in a smooth rich sauce. If you want some cooked beans that are more of the Mediterranean  type then just look below and  see the video and I know you will enjoy it as much as this one.  Anyone you chose I can assure you that your Family and Friends will thank you for it and ask for more.  

Please let me know how yours turned out and  did you add anything more to it. 

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Recipe

3 Cans - Read Kidney Beans  Or Other

1/3 Cup - Bacon
1 Lg. -  Onion
1 Cup - Beer
3 Tbsp. - Sugar white or brown
1 Tbsp. - Maggie or Worcestershire sauce.
2 Tbsp. - Tomato paste
2 Tbsp. - Molasses
1 Tbsp. - Mustard

For further information please see video below.




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Here I was using what I call a "hearty Bacon" that I have to slice myself. I just like the bacon to be a little more chunky then the pre-cut flat kind. 

Now go ahead and add your favorite bacon from hickey to golden maple for it's up to you. Or just do not add any bacon and have it as a veggie dish, anyway you make it, it will be awesome.  

I like to use white sugar in almost everything that calls for a sweetener, but here,  it does not really matter because I added the Molasses so it does even out the taste. Now if you want just go ahead and add brown sugar or even honey if you want. 

Don't forget that if you are using the beans from the can to drain the water from it for we want a nice thick sauce not a watery one. Also please make sure that you use the thick bean syrup from the bottom, that's called rich flavor. 

If you want to use dry beans, then all the better. Just add water to the beans and let it soak overnight before using. 

Did you know that by adding some cumin that it will cut down that gassy feeling that some people gets after eating beans.

This is exactly what we want when it comes out of the oven as a finished dish. We want it to have a smooth rich creamy sauce with tender beans. 

If you find that your sauce is to watery then just give it little more time in the oven with the lid off. Please keep an eye on it and give it a stir now and then. Keep an eye on it,  it will become thick very fast and it could burn on the bottom. 

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Classic Baked Beans - Thick and Creamy 

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Potato Chips Omelet - Something Different In Breakfast

Potato Chips Omelet -  Something Different In  Breakfast 

Well my Girlfriend asked  me to go into the Kitchen and make her a Breakfast that was something new, that was never seen and it had to be real tasty. Now I knew that she just loves my omelets for Breakfast and she has never got tired of them, so I decided to make one, but how and with what. Looking thought the  cupboards and the fridge I came across a half opened bag of potato chips. Humm !! , I never looked back.

The potato chips were perfect for they were already seasoned and  "yup" they were potato at the least, so I put my skills to the test. I made them, but found out that I had to flip the omelet because of the saturated chips to get it to be cooked on both sides through and through. 

So I gave it to her but I did not tell her what had I done or added to it. She loved it but could not figure  out what was in the eggs that made it tasty and flavorful. Only when she finished it and with a little bit of begging  I told her that it was her favorite   potato chips that was added. Boy !! what a surprise did she get, the expression on her face was well worth it. 

So now I have made this Potato Omelet over and over again and I used many types of chips from the plain to the garlic and onions. It all turned out awesome, our Breakfasts will never be the same. 

I hope you try it and get back to me on how yours was done....

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Recipe;

2 to 3  - Large eggs

2 to 3 hand fulls of your favorite potato chips
1/2 to 1 Tbsp. - Parsley
1/2 to 1 Tbsp. - Chopped chives or green onions.
1 to 2 Tbsp. - Cooking oil
Pepper to taste.
Splash of milk



For more information please see video below;



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Here I was using  regular  chips, natural with only salt added. So add your Favorite one and it can rally be anything from  ketchup to hot chilies chips . There is so many types that you can have a different omelet everyday for a month or longer. 

Chives I find gives off a nice fresh onion taste, but you can add whatever you like at this point for after all it's for you, right...? 

When stirring  the chips with the egg, please try not to break them up and turning them into a mash that will lose it's texture in the omelet. 

Also give it a little time for the egg mixture to soak completely into the chips. 

When you see the egg has been cooked to your desire, then give a flip to cook on the other side. Then turn off the heat and the hot pan will be enough to finish cooking your omelet without over cooking it. 

Voila !!, the Potato Chips Omelet that your whole Family and friends will love and keep asking for more.  

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Potato Chips Omelet -  Something Different In  Breakfast 

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Chocolate Pudding - Gone Wild

Chocolate Pudding - Gone Wild 

Do you like chocolate pudding but do not like all the fuss, are you one that goes out and make it with the instant one, just add water and there you go.  Could be that you think it�s too complicated, well it�s far from the truth. It�s so easy that once you try it you will never stop.

Ok  so now I will show you how to make the pudding all in one pot. Just add all the  ingredients  and do a little bit of stirring and there you go.  It�s so easy. Just follow it step by step on my video and in a few minutes your whole family  will be smacking their lips on your treat that you made at home.

Try it with other goodies like Oreo cookies  for other of your favorite things, really you cannot go wrong with this recipe. Please let me know how yours turned out.  

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Recipe;

1/3 Cup - Cocoa powder

2 1/3 Cup - Milk
1/3 Cup - Sugar
2 Tbsp. - Butter
3 Tbsp. - Corn starch
1 Pkg. - Vanilla extract powder (sugary type)


Filling 
Any chocolate bar or cookies
Any liqueur

Topping 
Whipped cream

Alternative 
1/2 Cup Sugar and 1 tsp. liquid vanilla extract.


For more information please see video below. 


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Its very important to keep the heat down on low in order to help in the melting of the butter and mixing in the  ingredients. If it's to high at this stage then it could burn the butter and the mixing of the other things can turn into lumps. 

How much  coco you will  use  depends  on the type you use, it can be 70%  to light chocolate. 

So after adding the first batch of coco then taste it and see it you want more of a  chocolaty taste or not. This really depends on you.

Also you can add more sugar it you want that more of a "sweet tooth" thing... 

Now that everything is in the pot and you have now increased the heat to medium. It's stirring time and you must keep doing it until it becomes thick. Always keep stirring  at the bottom and on the sides so it will not burn and you will get a nice even creamy pudding. 

When the pudding  forms a thick line from the mixture to your stirrer, it's done. Now let it cool for about 10 minutes or so and then it's ready for the dessert dishes.  

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Chocolate Pudding - Gone Wild 
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Detox Salad - Weight Control - Magic Plan

Detox Salad  - Weight Control -  Magic Plan 

Well here go again with an awesome salad that is just what we need from time to time.  This salad may not look like it has much but do not let it fool you. This salad comes with a punch when it comes to give you a lift when you need it and will give you  a cleansing feeling in your body, as it starts to work.

It has just the right combination of nutrients, vitamins and roughage to get the job done in one meal.  Immediately you should feel  and  get a pick-me up  feeling of well being in a short while for this salad has that effect on people.

Do not think that this salad was taken from  the internet, yes there is some like this but and yes a big but, there is a difference with it.  I have actually experimented with this salad with many different ingredients  over and over again tell it was perfect. I used my Girlfriend, myself  and friends to try it as a meal and report back to me. The result was awesome on taste and they all said that they found themselves full of energy   and all got a great feeling of calm in their body after eating it.

So here it is all ready for you and tested through and through. Please let me know how it worked for you.

Now what do the experts say "why" this works.

World�s Healthiest Foods Sector reports that cruciferous vegetables (such as broccoli, kale, cauliflower, cabbage, watercress, and mustard greens) are said to be detoxifying because they provide support for the immune system, inflammatory system, hormonal system, detoxification system, and antioxidant system  

These vegetables contain a wide variety of vitamins and minerals as well as phytonutrients. For example, one such group of phytonutrients found in cruciferous vegetables are called glucosinolates. Glucosinolates are thought to have anti-cancer properties in a variety of research studies. World�s healthiest Foods also suggest consuming 3 servings of cruciferous vegetables each week for maximum benefit.

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Recipe;

1 Med. - Head  Broccoli 

1/2  - Leek 

1 Lg. - Carrot 

1/2 Cup - Corn

1/4 Cup - Parsley 

1/2 Tsp. Sugar 

1/2 Tsp. - Garlic salt. 

1 Tsp. - Sweet paprika powder 

1/4 Cup - Vinegar

1 Tbsp. - Olive oil

1/2  Med. - Juice of a lemon 

3 Tbsp. - Mayo (optional) 

Salt and pepper to taste. 

Toppings 

Sun flower seeds and/or raisins as needed

Mint leaves 

For more information please see video below; 

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Add all the carrots first to the food processor for because of being harder it will not over chop the broccoli if there were together. 

When the carrots are not cooked and are raw will be low on the GI scale so have as much as you want without the worry. 

I would add the broccoli here in two parts because adding to much will over chop it on the bottom of the processor and have big chunks of it on top and it could  turn out not even. 

I used only the pulse setting in order to have more control of the chopping process. 

Add as much as you want of the lemon for this juice pulls all the flavor together and helps digest  the broccoli in your system .

If you do add more it will not hurt the salad but it could make it to acidity for some. So taste it as you add a little at a time to be on the safe side. 

Now here comes the mayo and I had to add this because it really makes this dish a nice creamy sauce, but if you are counting calories then just reduce the amount or admit it all together. By not adding it, it will not affect the detoxing factor of the salad. It is just for a more rich taste that is added to this. 

Go ahead and add all the fresh parsly that your hreat fansys for it can never have anough for you know it's natures perfect food and it does wonders for you. 

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Polish Potato Pancakes - Placki Kartoflane

Polish Potato Pancakes - Placki Kartoflane

I have to say that this is one of my favorite potatoes dishes from all the others.  Since I came to Poland I had a few of these and it seems that it�s the Countries  main  popular  main treat or dish. It�s served everywhere from the family home to the finer restaurants.

I find that it is really easy to make and so simple, but do not let it fool you, it�s has a taste all on its own and  is really  good and satisfying.  A great dish that this comes with. Is  just  make the pancake a little bigger and just add  some goulash and fold it over and then we are talking about an outstanding dish.

I can find this recipe on almost any restaurant in Poland from the simple small place to a five star. I also found that they  small places  here that just serve this and nothing else on the menu.

Now is it fatting � you betcha�  it is, but I  will not lie to you that a treat now in then will not hurt you. Please see my article  on this about  Can I Eat Fattening Food Or Fast Food In Order To Lose Weight?

Let me know how yours turned out.

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Recipe

2  Lbs. -  Farmer potatoes

1 - Egg
1 Med. - Onion
1 to 2 Clove - Garlic
1 to 2 - All purpose flour
1 Tbsp. - Dry veggie stock
1/2 to 1 - Black pepper

Salt to taste

Please see video below for further instructions. 


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Its important to remove most of the water but do not use a strainer or any other method to remove it. Like the video shows you, it will remove about 75% of the water  but will still leave enough to keep it moist. 

We want the outside to be crispy and stay moist and flavorful inside.

The heat has to be high enough to cook the potatoes, but if  the heat is to high it will burn the outside and the inside would be raw. The heat should not be higher them set to medium. 

Turn the pancake when the pancake is cooked halfway up and  give it a few more minutes. 

Make your potato large or as small as you want, after all its for you to enjoy. 

One way instead of using paper towels is to place the pancake on a rack in order for it to dry up. I find that when I make a lot that this method works better. 

If you want a real treat then just make it a little bigger and add some goulash  to the center of the pancake and just fold over. A great Polish treat that I know you will enjoy. 

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Polish Potato Pancakes - Placki Kartoflane

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Spaghetti and Meatballs Recipe

Spaghetti and Meatballs Recipe

Well here we go again with one of my favorite recipes, the awesome spaghetti with meatballs that is infused into a rich and creamy homemade tomato sauce.

I make and use a lot of minced meat and pork in my dishes because they come in many fat contents from the super lean to downright fatty. All this can be used to your liken as per taste and diet. As for me I like to use a medium ground beef for in this way I get the best of two world, light and  full of flavor.

Now do not let this simple recipe fool you for it is really out of the world. The meatballs just good great blended into the tomato sauce and just when you think that it is perfect, then add the parmesan and then talk to me.

I know you will just fall in love with this oldie but great recipe, please let me know how yours turned out or did you add anything extra.

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Recipe;

1 Lbs. - Medium beef

1 Med. - Egg
1 to 2 Gloves - Garlic
1/2 Med. - Onion
1/2 Cup  - Bread crumbs
1 Tbsp. - Parmesan cheese
1 Tbsp. - Dry parsley
1/4 Tsp. - Pepper

Salt to taste.

Options;
1 Tsp. - Soya sauce or HP sauce.

For Baking;
Bake meatballs on lightly oiled tray with a hot oven at 350 F ( 170 C.) for  25 to 30 mins., Turning once.

For more information, please see video below.

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I like to use a medium ground beef for it gives off a better flavor and becomes more moist. Now if you want it more lean or because you are on a diet then I would go all the up to lean beef. 

Make the onions are diced as small as possible so when you roll the meat into a ball nothing will be sticking out and coming out of the meat when you cook it. 

The mixture has to have a consistency that will hold the meat into a ball without it falling apart.  If you find it still a little to moist then add some more breadcrumbs.

Use a soup spoon for scooping up the meat mixture and  in this way you will get a perfect measurement for your Meatball. Of course to can also make them smaller by using a teaspoon, and way you do it it will be awesome. 

Make sure that you let the meatballs simmer in the tomato sauce for at least 20 mins. so the meat can be fully cooked in the inside and let the sauce incorporate into the meat. 

For my homemade "Pasta Tomato Sauce" recipe by Cookingaround.   Please  " Click Here "

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Spaghetti and Meatballs Recipe

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Grandmother's Chicken Pot Pie - Old fashion

Grandmother's Chicken Pot Pie - Old fashion

I remember when my Grandmother made this recipe for me when I was little. I just starred through the oven glass window and my mouth just watered, just could not wait for this dish.

So when it came out bubbly hot, I still had to wait another 20 mins for it to cool down. It was one of the best meals that I remember in my life, for it was done in the old fashion way. Of course she used a variety of only fresh veggies from her garden and I will not tell where she got the chicken from, (now I did not help her on that part). Everything was done from scratch but was it ever good.

I started to help her in the Kitchen from the age of 8 and many nights we cooked into the night to get things ready for the next day because she also cooked for some restaurants for ready-made foods for them to just heat and serve. How I wish that I could return back to those days and tell her how my Love of Cooking started with her. Every time I cook, I know she would be proud.

Anyways please enjoy and let me know how yours turned out.

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Recipe; 

1 Lbs. -  Chicken breast

1 Pkg. - Your favorite frozen Veggies or fresh.
1 Med. - Onion
1 to 2 Tbsp. - Cooking oil
2 to 3 Tbsp. - Butter
1/2 Cup - Whole milk
2 Tbsp. - All purpose flour
1 Cube - Chicken stock
1 Tsp. - Thyme

Salt and Pepper to taste.

Alternatives;

1/3 Cup - Cream instead of milk
Add - 1 Tsp. Rosemary
Add - 1/3 Cup - Corn


For more information, please see Video below. 


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I know, I know that here I was using frozen veggie's. It's because I want this to be a fast and simple dish without all the work of cutting up all the different vegetables. Think about it, you have so many different combinations that you can make this in many ways. 

Of course if you have the time then you can always use the fresh stuff and it will still turn out to be the best pie you ever made. 

When using frozen vegetables it's important to let the water reduce to about around 25 % so your veggies do not become soggy and wet tasting. Also in this way your other  ingredients will blend into your recipe better and give you a better and more full flavor. 

Here I was using skinless chicken breast but there is really no reason why you could not use any part of the chicken. Just remember to remove the skin and  remove all the meat away from the bones.

A good idea is to make a broth out of the chicken bones with some onions, carrots, celery, and  add that to your pie.

I like to make my own pie crust, but if you are pressed for time or you are a little nervous about making it, you can always find it pre-made the the Grocery Store. 

Go ahead and make your life a little easy, but do not tell anyone where the dough came from. 

Here I did the top dough sealing with two different  methods. 

One.  I very lightly pinch the dough edges and then seal them with a fork to get a good seal. 

Two. I roll the bottom dough into the top covering and then just tuck it into a roll. In this way I get a good solid seal that will not split when it bakes. 

Remember to add air holes to the top covering.



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Grandmother's Chicken Pot Pie - Old fashion

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